CN103564374A - Black garlic as well as fermentation process thereof - Google Patents
Black garlic as well as fermentation process thereof Download PDFInfo
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- CN103564374A CN103564374A CN201310518168.7A CN201310518168A CN103564374A CN 103564374 A CN103564374 A CN 103564374A CN 201310518168 A CN201310518168 A CN 201310518168A CN 103564374 A CN103564374 A CN 103564374A
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- 238000000855 fermentation Methods 0.000 title claims abstract description 56
- 230000004151 fermentation Effects 0.000 title claims abstract description 56
- 241000383638 Allium nigrum Species 0.000 title claims abstract description 45
- 240000002234 Allium sativum Species 0.000 claims abstract description 34
- 235000004611 garlic Nutrition 0.000 claims abstract description 34
- 238000007710 freezing Methods 0.000 claims abstract description 19
- 230000008014 freezing Effects 0.000 claims abstract description 19
- 235000013305 food Nutrition 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 8
- 150000001413 amino acids Chemical class 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 239000000654 additive Substances 0.000 abstract description 2
- 230000000996 additive effect Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 150000002989 phenols Chemical class 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 229920000573 polyethylene Polymers 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 238000000034 method Methods 0.000 description 4
- 230000003064 anti-oxidating effect Effects 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- 239000000758 substrate Substances 0.000 description 3
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 210000004243 sweat Anatomy 0.000 description 2
- 230000002292 Radical scavenging effect Effects 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000002354 daily effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to the technical field of the food deep processing and particularly relates to black garlic as well as a fermentation process thereof. The fermentation process of the black garlic comprises the following steps of freezing fresh garlic sections at a freezing temperature being -10 DEG C to -40 DEG C for less than 48 hours; and fermenting through two stages, wherein constant-temperature fermentation is carried out for 2-10 days at the first-stage fermentation temperature being 10 DEG C-50 DEG C, and the constant-temperature fermentation is carried out for 4-12 days at the second-stage fermentation temperature being 70 DEG C-90 DEG C. According to the fermentation process disclosed by the invention, the content of substances such as reducing sugar, total phenols and amino acid in the garlic can be greatly increased without adding any additive, and the black garlic fermentation period is shortened, so that the whole fermentation process can be completed in only 8-14 days; the obtained black garlic has characteristics of being good in flavor, elastic in texture, high in nutritional ingredient, high in safety, easy to store, and the like.
Description
Technical field
The present invention relates to food deep processing art, be specifically related to a kind of black garlic and zymotechnique thereof.
Background technology
Garlic nutrient is abundant, medical value is high, is not only indispensable flavouring in our daily life, also has multiple physiologically active, and human body is played to good health-care effect, is a kind of effective functional food ingredient.But edible garlic itself exists distinctive penetrating odor and acid, become the bottleneck of garlic industry development.So Japanology personnel have developed black garlic product.The black garlic that adopts zymotechnique that uncooked garlic is processed into, it is retaining on the basis of the original composition of uncooked garlic, make anti-oxidant, the anti-acidizing effect of uncooked garlic improve decades of times, again the protein of uncooked garlic itself is transformed into human body necessary 18 seed amino acids every day in a large number, and then absorbed rapidly by human body, and there is the antioxidation activity higher than Common garlic, to strengthening body immunity, keeping health to play huge positive role; And taste is sour-sweet, food after without garlicky, do not get angry, be the health food of quick-acting.
The patent No. is 201110154928.1 patent < < black garlic and fermentation process > > thereof, zymotechnique is mainly divided into three parts, low temperature 2-8 ℃ bottom fermentation, hot and humid fermentation and normal temperature fermentation, the fermentation time of black garlic is shortened greatly, within 13-27 days, just can complete required whole technique, but this sweat easily destroys the composition of nutriment, and reduce concentration of substrate.
Mainly there is following problem in existing black garlic zymotechnique:
(1) need the damp condition of multisection type alternating temperature and strict controlled fermentation, complex process is high to equipment requirement;
(2) need through soaking, add the techniques such as lactic acid or galic essential oil, operating process is complicated, and product cost is high;
(3) black garlic fermentation period is long, easily destroys nutriment composition, and production efficiency is low, and power consumption cost is high.
Summary of the invention
The present invention is directed to deficiency of the prior art, provide that a kind of preparation method is simple, fermentation period is short, nutritional labeling and higher black garlic and the zymotechnique thereof of functional component.
Technical scheme of the present invention is:
A garlic zymotechnique, comprises the following steps:
(1) fresh garlic lobe being placed in to cryogenic temperature is-10 ℃～-40 ℃, and cooling time is less than under the cryogenic conditions of 48h freezing;
(2) after the garlic bulblet after freezing in step (1) is thawed naturally, pack in ventilative Polythene Bag, sack is airtight after, be placed in the water bath equipment of temperature constant;
(3) fermentation is divided into two sections: first stage fermentation temperature is 10 ℃～50 ℃, ferment at constant temperature 2～10 days, and second stage fermentation temperature is 70 ℃～90 ℃, ferment at constant temperature 4～12 days;
(4) after fermentation ends, black garlic clove is taken out from bag, be dried processing, baking temperature is less than 80 ℃, and be 10h～40h drying time, obtains black garlic finished product.
Cold fermentation of the present invention can retain enzymatic activity, impels its enzymatic browning, for the nonenzymatic browning reaction in second stage accumulates a large amount of substrates, accelerates the nonenzymatic browning reaction process after heating up, Reaction time shorten.
On the basis of above scheme, black garlic zymotechnique comprises the following steps:
(1) fresh garlic lobe being placed in to cryogenic temperature is-18 ℃～-40 ℃, freezing under the cryogenic conditions of cooling time 10h～25h;
(2) after the garlic bulblet after freezing in step (1) is thawed naturally, pack in ventilative Polythene Bag, sack is airtight after, be placed in the water bath equipment of temperature constant;
(3) fermentation is divided into two sections: first stage fermentation temperature is 35 ℃～50 ℃, ferment at constant temperature 5～10 days, and second stage fermentation temperature is 70 ℃-90 ℃, ferment at constant temperature 4～10 days;
(4) after fermentation ends, black garlic is taken out from bag, be dried processing, 40 ℃～70 ℃ of baking temperatures, be 6h-25h drying time, obtains black garlic finished product.
A garlic, adopts above-mentioned black garlic zymotechnique fermentation to obtain.
The invention has the beneficial effects as follows:
(1) the present invention be take Common garlic lobe as raw material, adopt-10 ℃～-40 ℃ freezing, can better destroy cell interior structure, increase cell leakage, garlic Dissolve things inside is flowed out, increase the content of material such as reduced sugar in garlic, total phenol, amino acid, the content that has improved substrate improves again its nutritional labeling;
(2) the present invention adopts sealed food freshness protection package to ferment, and makes garlic always under the condition in saturated humidity, and the damp condition providing higher than Zymolysis Equipment is far away accelerated the reaction process of black garlic;
(3) technical scheme of the present invention has realized the accurate processing of black garlic, scientific and reasonable control fermentation time and temperature, shortened black garlic fermentation period, only need within 8～14 days, just can complete whole sweat;
(4) features such as technical scheme of the present invention is not added any additive, realizes black garlic completely natural fermented, makes black garlic and has raciness, and quality is flexible, and nutritional labeling is high, safe, easy storage;
(5) to adopt black garlic radical scavenging activity that prior art produces and antioxidation activity be 8 times～15 times of fresh garlic in the present invention.
The specific embodiment
Below by specific embodiment, the invention will be further described, and following examples are descriptive, is not determinate, can not limit protection scope of the present invention with this.
Embodiment 1:
A garlic zymotechnique, comprises the following steps:
(1) fresh garlic lobe is placed in to cryogenic temperature and is-22 ℃, freezing under the cryogenic conditions of cooling time 10h;
(2) after the garlic bulblet after freezing in step (1) is thawed naturally, pack in ventilative Polythene Bag, sack is airtight after, be placed in the water bath equipment of temperature constant;
(3) fermentation is divided into two sections: first stage fermentation temperature is 35 ℃, ferment at constant temperature 10 days, and second stage fermentation temperature is 90 ℃, ferment at constant temperature 4 days;
(4) after fermentation ends, black garlic is taken out from bag, be dried processing, 40 ℃ of baking temperatures, be 25h drying time, obtains black garlic finished product.
Embodiment 2:
(1) fresh garlic lobe is placed in to cryogenic temperature and is-22 ℃, freezing under the cryogenic conditions of cooling time 10h;
(2) after the garlic bulblet after freezing in step (1) is thawed naturally, pack in ventilative Polythene Bag, sack is airtight after, be placed in the water bath equipment of temperature constant;
(3) fermentation is divided into two sections: first stage fermentation temperature is 40 ℃, ferment at constant temperature 4 days, and second stage fermentation temperature is 90 ℃, ferment at constant temperature 10 days;
(4) after fermentation ends, black garlic is taken out from bag, be dried processing, 40 ℃ of baking temperatures, be 25h drying time, obtains black garlic finished product.
Embodiment 3:
(1) fresh garlic lobe is placed in to cryogenic temperature and is-40 ℃, freezing under the cryogenic conditions of cooling time 10h;
(2) after the garlic after freezing in step (1) is thawed naturally, pack in ventilative Polythene Bag, sack is airtight after, be placed in the water bath equipment of temperature constant;
(3) fermentation is divided into two sections: first stage fermentation temperature is 40 ℃, ferment at constant temperature 4 days, and second stage fermentation temperature is 90 ℃, ferment at constant temperature 10 days;
(4) after fermentation ends, black garlic is taken out from bag, be dried processing, 70 ℃ of baking temperatures, be 6h drying time, obtains black garlic finished product.
Embodiment 4:
(1) fresh garlic lobe is placed in to cryogenic temperature and is-40 ℃, freezing under the cryogenic conditions of cooling time 15h;
(2) after the garlic after freezing in step (1) is thawed naturally, pack in ventilative Polythene Bag, sack is airtight after, be placed in the water bath equipment of temperature constant;
(3) fermentation is divided into two sections: first stage fermentation temperature is 40 ℃, ferment at constant temperature 10 days, and second stage fermentation temperature is 70 ℃, ferment at constant temperature 4 days;
(4) after fermentation ends, black garlic is taken out from bag, be dried processing, 70 ℃ of baking temperatures, be 6h drying time, obtains black garlic finished product.
Before the above embodiments 1, embodiment 2, embodiment 3 and embodiment 4 result of the test data and prior art products and fermentation, the data of black garlic are as shown in the table:
In described upper table in the black garlic zymotechnique of existing product, the first step is carried out 0-4 ℃ of processing of common refrigeration by black garlic, from upper table, can find out, without freezing-10 ℃～-40 ℃ of processing, the content of reducing sugar of resulting product, total phenol content, amino acid content, free radical elimination factor, antioxidation activity are all lower than embodiment 1, embodiment 2, embodiment 3 and embodiment 4.
Claims (3)
1. a black garlic zymotechnique, is characterized in that comprising the following steps:
(1) fresh garlic lobe being placed in to cryogenic temperature is-10 ℃～-40 ℃, and cooling time is less than under the cryogenic conditions of 48h freezing;
(2) after the garlic after freezing in step (1) is thawed naturally, pack in airtight heat resistant plastice food preserving bag, be placed in thermostatic equipment;
(3) fermentation is divided into two sections: first stage fermentation temperature is 10 ℃～50 ℃, ferment at constant temperature 2～10 days, and second stage fermentation temperature is 70 ℃～90 ℃, ferment at constant temperature 4～12 days;
(4) after fermentation ends, black garlic is taken out from bag, be dried processing, baking temperature is less than 80 ℃, and be 10h～40h drying time, obtains black garlic finished product.
2. black garlic zymotechnique according to claim 1, is characterized in that comprising the following steps:
(1) fresh garlic lobe being placed in to cryogenic temperature is-18 ℃～-40 ℃, freezing under the cryogenic conditions of cooling time 10h～25h;
(2) after the garlic after freezing in step (1) is thawed naturally, pack in airtight heat resistant plastice food preserving bag, be placed in thermostatic equipment;
(3) fermentation is divided into two sections: first stage fermentation temperature is 35 ℃～50 ℃, ferment at constant temperature 5～10 days, and second stage fermentation temperature is 70 ℃-90 ℃, ferment at constant temperature 4～10 days;
(4) after fermentation ends, black garlic is taken out from bag, be dried processing, 40 ℃～70 ℃ of baking temperatures, be 6h-25h drying time, obtains black garlic finished product.
3. a black garlic, is characterized in that, adopts the black garlic zymotechnique fermentation described in claim 1 or 2 to obtain.
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Cited By (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431907A (en) * | 2014-12-23 | 2015-03-25 | 湖北工业大学 | Fermented crystal garlic and preparation method thereof |
| CN104431909A (en) * | 2015-01-04 | 2015-03-25 | 湖北工业大学 | Method for making fermented crystal crisp sweet bamboo shoot |
| CN104473081A (en) * | 2014-12-23 | 2015-04-01 | 湖北工业大学 | Fermented crystal allium chinense and preparation method thereof |
| CN104770687A (en) * | 2015-04-27 | 2015-07-15 | 天津商业大学 | Processing method for preparing black garlic at ultrahigh pressure |
| CN105076500A (en) * | 2015-08-11 | 2015-11-25 | 河南科技大学 | Preparation method of black garlic sesame oil |
| CN105266092A (en) * | 2015-12-03 | 2016-01-27 | 云南大学 | Fermentation maca preparation method |
| CN105285832A (en) * | 2015-12-03 | 2016-02-03 | 云南大学 | Preparation method of fermented garlic |
| CN106539002A (en) * | 2016-11-30 | 2017-03-29 | 盐城师范学院 | Beer black garlic manufacture craft |
| CN106962850A (en) * | 2017-03-29 | 2017-07-21 | 安徽农业大学 | A kind of preparation method of two-part black garlic |
| CN107125764A (en) * | 2017-06-15 | 2017-09-05 | 中山火炬职业技术学院 | A kind of anti-oxidant black garlic inspissated juice and preparation method thereof |
| CN108783333A (en) * | 2018-06-21 | 2018-11-13 | 临泉县恒达食品有限公司 | A kind of energy-efficient black garlic fermentation production technology |
| CN109206530A (en) * | 2018-08-21 | 2019-01-15 | 育生（厦门）生物科技有限公司 | The preparation method of black garlic levulan |
| CN110214884A (en) * | 2019-06-19 | 2019-09-10 | 河南省科学院 | Application of the black ginger as preservative |
| CN110214952A (en) * | 2019-06-19 | 2019-09-10 | 河南省科学院 | A kind of black ginger powder and preparation method thereof |
| TWI676480B (en) * | 2018-08-06 | 2019-11-11 | 東方學校財團法人東方設計大學 | The rapidly fermenting method for black garlic |
| CN112293699A (en) * | 2020-11-02 | 2021-02-02 | 江苏福多美生物科技有限公司 | Production method of black garlic rich in amino acids |
| CN112335862A (en) * | 2020-11-13 | 2021-02-09 | 江苏福多美生物科技有限公司 | Method for fermenting black garlic through enzymatic reaction |
| TWI724320B (en) * | 2018-08-21 | 2021-04-11 | 國立中興大學 | Black garlic fructan precipitate and method of preparing thereof |
| CN112753975A (en) * | 2020-12-31 | 2021-05-07 | 江苏福多美生物科技有限公司 | Preparation method of black garlic with high antioxidation effect |
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Cited By (20)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104431907A (en) * | 2014-12-23 | 2015-03-25 | 湖北工业大学 | Fermented crystal garlic and preparation method thereof |
| CN104473081A (en) * | 2014-12-23 | 2015-04-01 | 湖北工业大学 | Fermented crystal allium chinense and preparation method thereof |
| CN104431907B (en) * | 2014-12-23 | 2017-07-07 | 湖北工业大学 | One kind fermentation Crystal garlic and preparation method thereof |
| CN104431909A (en) * | 2015-01-04 | 2015-03-25 | 湖北工业大学 | Method for making fermented crystal crisp sweet bamboo shoot |
| CN104770687A (en) * | 2015-04-27 | 2015-07-15 | 天津商业大学 | Processing method for preparing black garlic at ultrahigh pressure |
| CN105076500A (en) * | 2015-08-11 | 2015-11-25 | 河南科技大学 | Preparation method of black garlic sesame oil |
| CN105266092A (en) * | 2015-12-03 | 2016-01-27 | 云南大学 | Fermentation maca preparation method |
| CN105285832A (en) * | 2015-12-03 | 2016-02-03 | 云南大学 | Preparation method of fermented garlic |
| CN106539002A (en) * | 2016-11-30 | 2017-03-29 | 盐城师范学院 | Beer black garlic manufacture craft |
| CN106962850A (en) * | 2017-03-29 | 2017-07-21 | 安徽农业大学 | A kind of preparation method of two-part black garlic |
| CN107125764A (en) * | 2017-06-15 | 2017-09-05 | 中山火炬职业技术学院 | A kind of anti-oxidant black garlic inspissated juice and preparation method thereof |
| CN108783333A (en) * | 2018-06-21 | 2018-11-13 | 临泉县恒达食品有限公司 | A kind of energy-efficient black garlic fermentation production technology |
| TWI676480B (en) * | 2018-08-06 | 2019-11-11 | 東方學校財團法人東方設計大學 | The rapidly fermenting method for black garlic |
| CN109206530A (en) * | 2018-08-21 | 2019-01-15 | 育生（厦门）生物科技有限公司 | The preparation method of black garlic levulan |
| TWI724320B (en) * | 2018-08-21 | 2021-04-11 | 國立中興大學 | Black garlic fructan precipitate and method of preparing thereof |
| CN110214884A (en) * | 2019-06-19 | 2019-09-10 | 河南省科学院 | Application of the black ginger as preservative |
| CN110214952A (en) * | 2019-06-19 | 2019-09-10 | 河南省科学院 | A kind of black ginger powder and preparation method thereof |
| CN112293699A (en) * | 2020-11-02 | 2021-02-02 | 江苏福多美生物科技有限公司 | Production method of black garlic rich in amino acids |
| CN112335862A (en) * | 2020-11-13 | 2021-02-09 | 江苏福多美生物科技有限公司 | Method for fermenting black garlic through enzymatic reaction |
| CN112753975A (en) * | 2020-12-31 | 2021-05-07 | 江苏福多美生物科技有限公司 | Preparation method of black garlic with high antioxidation effect |
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